Maple-roasted mandarin and biltong salad

The sweetness of the mandarins against the salty biltong and peppery rocket is a match made in culinary heaven

Maple-roasted mandarin and biltong salad

Maple-roasted mandarin and biltong salad

The flavour combinations

·         2 mandarins, peeled, but kept whole

·         45ml (3 tbsp) maple syrup

·         Salt and freshly ground black pepper, to taste

·         60ml (¼ cup) fresh mandarin or orange juice

·         250ml (1 cup) cucumber, seeded and diced

·         20ml (4 tsp) fresh dill, chopped

·         20ml (4 tsp) red wine vinegar

·         50g rocket leaves

·         70g beef biltong, sliced

·         ½ avocado, sliced

·         3 radishes, thinly sliced

How to do it

1.    Preheat the oven to 200°C.

2.    Place the mandarins in a baking dish, drizzle with syrup and season. Roast for 15 minutes and remove from oven. Deglaze the dish with the mandarin or orange juice to create the dressing for the salad.

3.    Combine the cucumber, dill and vinegar, and set aside to marinate for 10 minutes.

4.    To assemble the salad, arrange the rocket on 2 serving plates, add a roasted mandarin to each, and scatter the cucumber, biltong, avocado and radishes on top. Serve the dressing on the side.

Cook’s tip

You can also used fresh mandarin slices instead of whole roasted ones and sliced beef fillet instead of biltong.

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